This recipe is a great alternative to tacos. It’s really flavorful and easy to make. It’s a good recipe to make on a Sunday and have for dinner during the week. The recipe is from Sunset Magazine with some tweaks by me.
Yield: 6 servings
· 3 1/2 pounds boneless pork shoulder (aka pork butt)
· 1 bottle (15 oz.) salsa verde (you can add an additional ½ bottle of salsa if desired), I use the Herdez brand
· ½ to 1 medium onion, finely chopped
· 3-4 cups chicken broth
· 2-3 teaspoons cumin seeds
· 2-3 teaspoons coriander seeds
· 1.5 teaspoon dried oregano
· 4 cloves of minced garlic
1. Trim excess pork fat (or not, it really does not matter). Put meat in a large pot with salsa, onion, broth, cumin seeds, coriander seeds, oregano and garlic. Bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 3 hours.
2. Preheat oven to 375°. With 2 wide spatulas, transfer meat to a rimmed baking pan or a baking dish. Bake until richly browned, 30 minutes.
3. Boil juices, stirring, until reduced to 2 3/4 cups, 8 to 10 minutes (may take longer, it’s really important to get it reduced).
4. With 2 forks, tear meat into large shreds. Season with salt if desired (I typically don’t do this). Combine meat and juices.
5. Serve with tortillas, more salsa verde (or any other salsa), tortillas, cilantro, lime slices, grated jack cheese and sour cream.
You may be tempted to make this in a slow cooker. My advice is don’t. I tried it a few times and I can’t get it to taste right.